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kthymomkat3_7741821

Kansas City, Missouri

Member since May 2007

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Reviewed Angel Food Cake

Jun 30, 2013 in Food Network Community Toolbox on FoodNetwork.com

After making a batch of vanilla custard ice cream, I had a dozen egg whites that I couldn't let go to waste, so I went to my go to guy, Alton. I was surprised at the number of bad reviews, but I trust Alton with everything kitchen and true to form, the cake came out perfect. I followed the recipe exactly with no problems. I did use my stand mixer "

Reviewed My Mother's Tomato Sauce

Feb 26, 2013 in Food Network Community Toolbox on FoodNetwork.com

An incredibly simple sauce that goes together really quickly and taste wonderful. I strayed a little from the recipe and added diced green pepper and mushroom to the sauteed onion and garlic. Also did half water and white wine for the liquid.





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Reviewed Corned Beef

Feb 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is absolutely the best corned beef I have ever had. I used Morton's Tender Quick instead of the salt and the saltpeter (so much easier to find at the store). I used all of the spices except juniper berries - couldn't find them. It was hard to wait 10 days but well worth the effort. Now I varied from AB's recipe when it came to cooking. I rin...

Reviewed Citrus-Garlic Roasted Chicken

Nov 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was really easy though I thought the recipe needed a bit more of a kick. The second time I made it, I added 1/4 cup tequila, thinly sliced green onion, a minced small habenero chile, and a tsp of allspice. Hit the marinade with the immersion blender and marinated legs and thighs for 30 mins. Excellent base recipe Claire.""

Reviewed Grilled Pork Tenderloin

Jul 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

We just finished dinner and this is one righteous recipe. I thought the combination of lime juice, garlic, honey and chipolte was fantastic. I added 2 cloves of garlic instead of the garlic powder and 3 chiles and pureed the marinade with my stick blender. I found 3 peppers to be just about perfect with the right balance of heat and smokiness we"

Reviewed Osso Buco

Jun 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

Couldn't locate veal or beef shanks and I was very excited to try recipe. So instead I got some English cut beef short ribs since they also benefit from a low slow cook. Followed the recipe without changes and OMG it is so good. Will try again as soon as I can locate the shanks. Thanks Anne"

Reviewed Osso Buco

Jun 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

Couldn't locate veal or beef shanks and I was very excited to try recipe. So instead I got some English cut beef short ribs since they also benefit from a low slow cook. Followed the recipe without changes and OMG it is so good. Will try again as soon as I can locate the shanks. Thanks Anne"

Reviewed Shrimp Creole

Mar 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe is very similar to the recipe my mom made and passed down to me. It came from an old 1940"s junior league cookbook from some little town in Louisiana, and is our family favorite for special occasions.I borrow from Alton Brown and bake my roux. This takes a bit longer but guarantees a nice dark brown roux without a chance of burning -done...

Reviewed Shrimp Creole

Mar 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe is very similar to the recipe my mom made and passed down to me. It came from an old 1940"s junior league cookbook from some little town in Louisiana. Its our family favorite for special occasions. Sometimes I use the cayenne and some times not depending on who's coming to dinner. My original recipe also calls for tomato paste instead...

Reviewed Sweet Potato, Bacon and Apple Hash

Feb 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

I never considered combining bacon with into my sweet potato and apple dish. Oh my lord but bacon does make everything better. Made this with grilled maple and cider brined pork chops. Died and gone to piggy heaven.

Reviewed Silence of the Leg O' Lamb

Jan 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

I will confess I didn't follow the recipe completely but it still came off fantastic. I'm not a fan of mint so I used dill weed instead which although milder in flavor was nicely complementary. I've never used mustard on lamb but trusting AB I made the marinade, blending the rosemary in since I couldn't use the grill (my charcoal grill doesn't work...

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